Tuesday, November 19, 2013

orange sponge cake with greek yogurt frosting

One week before his birthday.
"Mami, I want to CELEBRATE my birthday in school."
I was stunned.
Actually last year when Phin Zhe was still in the infant care group, the nanny hinted me that I can celebrate his birthday in school with the youngest playgroup(He was the only baby back then). But I chose not to. I do not want him to feel left out, but at the same time I do not want him to feel too special. Being parents are not easy, huh? Now that he has been in playgroup for ½ a year and attended a few birthday celebrations, I am sure that is where the request came from. **sweat**

Ok, story finished. Since the kids are at the age of 2-3 years old, I opted to make cupcakes for them, less messy. I have few organic oranges from Australia, so it has to be orange sponge cupcakes(香橙海棉小蛋糕). It was a popular recipe among cooking bloggers for quite a while. You just have to google “orange sponge cupcakes” or “香橙海棉小蛋糕” and you will find many posts on it.

I doubled the recipe below and managed to make 20 cupcakes. The usual cupcake liners has coating that might leak into the cake. I made tulip liners with parchment paper, placed in cupcake tray, baked and transferred them into the beautiful cupcake liners. It was time consuming to make the tulip liners, but I did not want to feed the kids with toxic.

The next day when I was in the daycare, I used a spoon and placed a dollop of frosting on each cupcake and decorated with DIY cupcake toppers. Actually I could have put the frosting at home, but I am worried that it will get spoilt during the journey. As for the cupcake toppers, they are very easy to make and you could have your own customized and themed toppers. My son loves the big red dog, Clifford. So I printed out Clifford, Cleo, T-Bone, Mac and Emily Elizabeth pictures, cut into round shape and stick it on a bigger and harder round card. I used coffee straw to hold it on the cupcakes. Last step was just to place the cupcakes on the 3 layer tiers. Needless to say, the kids are fascinated with the cupcakes.

So, what is for 3 years old? We shall see. :)

Orange Sponge Cupcakes Recipe(Makes 10-12 cupcakes)
25g grape seed oil
35g freshly squeezed organic orange juice
3 organic eggs
55g organic brown sugar (The original recipe calls for 100g sugar. I have tried 70g and it was too sweet to my liking. Now I always use 55g sugar. Do not try to reduce further, else the cake texture will be dry.)
100g organic cake/low protein flour(sifted twice)
¼ sea salt
1 organic orange rind

1. Mix grape seed oil and orange juice together. Set aside.
2. Mix the cake flour with sea salt. Set aside.
3. Beat the egg(cold from fridge) and sugar until pale and thicken.
Tips1: I prefer to put the brown sugar at the center of the mixing bowl, then only add the egg, so the sugar won’t stick to the side.
Tip2: I beat with hand mixer at highest speed(speed 5) for 4 minutes, then medium speed(speed 3) for 2 minutes.
Tip3: If you use a better stand mixer, you will get better result. But I am satisfied with it for now.
Tip4: You need to beat until when you try to write a “8” with the batter, the “8” won’t disappear immediately. The picture below was not well taken but at least it shows the concept. :)
4. Add in the orange rind and 1/3 flour and mix well. Continue until all the flour has been added.
5. Add in orange juice mixture and mix well.
Tip5: Fold gently. Do not overmix.
6. Scoop into cupcake liners and bake at 160’c for 25 minutes.
Tip6: Every oven works different. You might want to adjust the temperature a bit.

Greek Yogurt Frosting Recipe:
1 tube of greek yogurt(strained for 6-12 hours to remove excess liquid)
30g unsalted butter
4-5tsp organic brown sugar

1. Melt butter and brown sugar in a bowl over a pot of simmering water. Side aside and let it cool down a bit.
2. Stir in greek yogurt.
Tips6: Do not add the whole tube in. You might not need the whole tube, add until the consistency you like.
3. Put in refrigerator for overnight.

No comments: